Cauliflower Coconut Salad

Cauliflower Coconut Salad

Ingredients

½ cauliflower, cut into florets
½ cup Barker's Malay Curry Sauce
1 spring onion, sliced
¼ cup coconut chips

Method:

Fill a large saucepan with salted water and bring to the boil.

Add cauliflower and simmer gently for 8 to 10 minutes, or until tender.

Remove from head, drain and place in a bowl.

Pour over the Barker's Malay Curry Sauce, toss and cover.

Refrigerate until ready to serve.

Transfer to a serving platter and top with spring onion and coconut chips.

Serves 4-6

Cauliflower Coconut Salad

Cauliflower Coconut Salad

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Leaves, Candied Walnuts & Dressing

Leaves, Candied Walnuts & Dressing

Ingredients

Canned Walnuts
¼ cup walnut pieces
¼ cup Barker's Cranberry Jelly

Cranberry Dressing
½ cup Barker's Cranberry Jelly, sieved
2 Tbsp white vinegar
2 Tbsp vegetable oil
4 cups salad leaves

Method:

Preheat oven to 100ºC.

Mix walnuts and Barker's Cranberry Jelly together and place on a baking tray in preheated oven.

Bake for 2 to 3 hours, turning occasionally until walnuts are coated and not sticky.

Combine Barker's Cranberry Jelly, vinegar and vegetable oil together.

Arrange salad leaves on serving plates.

Top with candied walnuts and serve with dressing.

Serves 4

Leaves, Candied Walnuts & Dressing

Leaves, Candied Walnuts & Dressing

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Kumara & Spinach Salad

Kumara & Spinach Salad

Ingredients

 2 medium golden kumara (peeled and cut into chunks)
½ cup Barker's Banana & Tamarind Chutney
1 cup baby spinach

Method:

Place kumara in a saucepan of cold water, bring to the boil and simmer until tender.

Remove, drain and place in a bowl.

Add Barker's Banana & Tamarind Chutney and spinach.

Chill and serve.

Serves 4

Kumara & Spinach Salad

Kumara & Spinach Salad

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Cabbage & Cucumber Slaw

Cabbage & Cucumber Slaw

Ingredients

¼ red cabbage (shredded)
½ telegraph cucumber (halved, deseeded and sliced)
¼ cup Barker's Tomato & Red Pepper Relish
2 Tbsp coriander (chopped)

Method:

Mix all ingredients together and serve.

Serves 4-6

Cabbage & Cucumber Slaw

Cabbage & Cucumber Slaw

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Sautéed Carrot Ribbons

Sautéed Carrot Ribbons

Ingredients

2 carrots (peeled, then peeled into ribbons)
¼ cup water
¼ cup Barker's Sweet Roast Capsicum Salsa
1 Tbsp fresh coriander, chopped

Method:

Heat a heavy-based pan, spray with oil and add carrot ribbons.

Stir fry for 1 minute, add water and cook until just tender.

Remove from heat.  Add Barker's Sweet Roast Capsicum Salsa and stir through.

Serve sprinkled with coriander.

Serves 2

Sautéed Carrot Ribbons

Sautéed Carrot Ribbons

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Radish & Broccoli Salad

Radish & Broccoli Salad

Ingredients

1 bunch purple radishes, sliced
½ cup Barker's Red Pepper & Chilli Jelly
3 cups broccoli florets, blanched

Method:

Mix radishes and Barker's Red Pepper & Chilli Jelly together in a bowl.

Arrange broccoli on serving plates.

Top with radish mixture.  Chill and serve.

Serves 4

Radish & Broccoli Salad

Radish & Broccoli Salad

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Celery Slaw

Celery Slaw

Ingredients

½ cup Barker's Blackcurrant & Red Onion Jelly
2 cups red or green cabbage, sliced
½ stalk celery, sliced
¼ cup parsley, chopped

Method:

Mix all ingredients in a bowl.

Chill until ready to serve.

Serves 4

Celery Slaw

Celery Slaw

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Mung Bean Salad

Mung Bean Salad

Ingredients

2 cups mung beans
½ cup Barker's Beetroot Chutney
2 Tbsp white vinegar
½ telegraph cucumber
½ green capsicum, sliced

Method:

Mix all ingredients together in a bowl.

Cover and chill before serving.

Serves 2

Mung Bean Salad

Mung Bean Salad

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Spicy Beans

Spicy Beans

Ingredients

500g green beans, trimmed
½ cup Barker's Spicy Eggplant Pickle

Method:

Bring a large saucepan of water to the boil.

Add the beans and simmer until just cooked.

Drain and serve with Barker's Spicy Eggplant Pickle.

Serves 4

Spicy Beans

Spicy Beans

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Glazed Capsicum & Garlic

Glazed Capsicum & Garlic

Ingredients

4 cloves garlic, peeled and sliced
1 green capsicum - deseeded and sliced into wedges
1 red capsicum - deseeded and sliced into wedges
1 orange capsicum - deseeded and sliced into wedges
1-2 Tbsp Barker's Sweet Roast Capsicum Salsa
Basil sprigs for garnish

Method:

Heat a heavy based pan, spray with oil, add garlic and stir fry until golden.

Remove from pan and keen warm.

Add capsicums and stir fry until just tender.

Return garlic to the pan.

Add Barker's Sweet Roast Capsicum Salsa and stir fry for a further minute.

Serve garnished with basil.

Serves 2

Glazed Capsicum & Garlic

Glazed Capsicum & Garlic

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